Tuscan Spinach Bean Soup
Warm up your soul with a comforting bowl of Tuscan Spinach Bean Soup, a hearty and wholesome dish that’s as nourishing as it is flavorful. This rustic Italian-inspired recipe combines tender cannellini beans, vibrant baby spinach, and a medley of aromatic vegetables like carrots, celery, and onion, all simmered in a robust vegetable broth enriched with crushed tomatoes and fragrant herbs like thyme, rosemary, and oregano. Ready in just 45 minutes, this one-pot wonder makes for a quick and fuss-free weeknight dinner or a meal prep favorite. Serve it with a squeeze of fresh lemon juice and a sprinkle of Parmesan cheese for a zesty, creamy finish that elevates every spoonful. Packed with plant-based protein, fiber, and vibrant greens, this Tuscan classic is the perfect blend of comfort and nutrition, ideal for cozy evenings or anytime you crave a wholesome yet satisfying dish.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 2 medium carrots, peeled and diced
- 2 stalks celery stalks, diced
- 6 cups vegetable broth
- 2 15-ounce cans cannellini beans, drained and rinsed
- 1 14-ounce can crushed tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- 1 leaf bay leaf
- 6 cups baby spinach
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lemon juice (optional, for serving)
- to taste Parmesan cheese, grated (optional, for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the chopped onion, and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic, carrots, and celery, and cook for another 5 minutes, stirring frequently to prevent burning.
Pour in the vegetable broth and bring it to a gentle boil.
Add the cannellini beans, crushed tomatoes, thyme, rosemary, oregano, and bay leaf. Stir well to combine.
Reduce the heat to low, cover, and let simmer for 20 minutes, allowing the flavors to meld together.
Remove the bay leaf, then stir in the baby spinach. Cook for an additional 2-3 minutes, or until the spinach has wilted.
Season the soup with salt and black pepper to taste.
Optionally, stir in lemon juice for a bright, tangy finish.
Serve hot in bowls, topped with freshly grated Parmesan cheese if desired.
Nutrition Facts
Calories |
1796 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.6 g | 60% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 3 mg | 1% | |
| Sodium | 6140 mg | 267% | |
| Total Carbohydrate | 275.9 g | 100% | |
| Dietary Fiber | 74.4 g | 266% | |
| Total Sugars | 49.7 g | ||
| Protein | 84.3 g | 169% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 1030 mg | 79% | |
| Iron | 31.2 mg | 173% | |
| Potassium | 6895 mg | 147% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
